80.Sorghum Crispbread : Glutenfree

Mix all the dry ingredients together and rub in the margarine or lard until the mixture is like fine breadcrumbs.

Add a little boiling water until the mixture forms a soft crumbs that stick together when kneaded. The mixture should feel dry, not wet.

Take a walnut sized lump of dough and place it between two sheets of silicone coated or greaseproof paper. Roll it until it is very thin. Peel off the paper and place these crispbreads on a greased tray.

If the paper is not easy to remove, cook with the top paper in place for the first few minutes, and then peel away the paper.